Staff Canteen - Reece Robinson, Jesmond Dene HouseReece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved.
Cooking with British Lion egg products: Egg bites / burgers editionService is a pressured time for even the most organised chefs. British Lion egg products help ease that pressure by creating great-tasting meals, quickly and efficiently – like an egg burger served with sweet potato fries or a breakfast pot using egg bites.